Oatmeal Cookie Pancakes

So I stumbled on this recipe courtesy of Rachel Ray a couple weeks ago, and I think I've made them three times since! We love pancakes at our house for breakfast and dinner, or a snack on the run. So give this recipe a try and let me know what you think.


1 cup old fashioned oats (I blended them in the food processor)
1 cup all-purpose flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
2 ounces, 1/4 cup, chopped walnuts
3/4 cup sour cream (or applesauce)
3/4 cup whole milk (we use nonfat)
2 large eggs
1 teaspoon vanilla extract
2 really ripe bananas, mashed up
3/4 cup raisins (or chocolate chips or neither)
1/2 stick butter, 1/4 cup, melted, plus additional for buttering skillet

Maple syrup or honey, for drizzlingHere's a great tip: if you cannot find really ripe bananas, just nuke them in the microwave for about 15 seconds and they will become super soft for mashing.

Mix dry ingredients, the first 7, in a bowl. In a another bowl, mix the wet ingredients, the next 4. Whisk the wet ingredients into the dry until just combined, then fold in the mashed up bananas and the raisins. Stir in the melted butter.

Heat a griddle over medium heat and brush with additional melted butter. Cook pancakes, each about 1/3 cup, until bubbles form on the top, then turn. Cakes will cook in about 2 minutes on each side. Keep pancakes tented with foil as they come off the griddle to keep them hot. Serve with drizzled honey or maple syrup over the top.

Just a little tidbit... In my quest to eat healthier, I visit a great website called nutritiondata.com. You can look up any food, and input recipes and this site will give you complete nutrition facts. According to nutritiondata.com three of these pancakes have 6 grams of fiber and 12 grams of protein. I think they make a filling, healthy AND most importantly, tasty, meal!